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Pesto Bacon Spaghetti Squash (grain and dairy free, paleo) |

Pesto Bacon Spaghetti Squash (gluten, grain, and dairy free, paleo)

  • Author: Katja from Savory Lotus
  • Yield: 4 1x


  • 2 spaghetti squash
  • a titch of coconut oil (like this) or ghee (like this) for oiling squash
  • 1 bunch fresh basil, leaves only
  • 1/4 cup olive oil
  • 1 tsp fresh lemon juice
  • 1 clove of garlic, minced
  • 1/4 tsp unrefined sea salt (I use this one)
  • 1/4 cup hemp seeds (like these) or raw pumpkin seeds
  • 4 strips of cooked bacon, chopped


  1. Preheat oven to 400’F.
  2. Cut the squash in half lengthwise, scrape out the seeds, and place skin side up on a greased baking sheets. Lightly oil the outside skin as well. (I use coconut oil or ghee). Bake for 35-45 minutes , or until fork-tender. Allow to cool slightly.
  3. Meanwhile, place basil, olive oil, lemon, garlic, and salt into a food processor. Process until you achieve a smooth texture. You will need to scrape the sides a few times.
  4. Add the hemp seeds (or pumpkin seeds) and pulse until desired pesto consistency. Adjust for salt and lemon.
  5. Once squash are a bit cool, scrape out the tender “noodles” into a large bowl and toss with the pesto. Fill squash shells with pesto “noodles,” garnish with chopped bacon, and serve.